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1 package (12 ounces) plus 1 package (6 ounces) semisweet chocolate chips or pieces
1/3 cup sour cream
grated peel of one orange
2 tablespoons fresh squeezed orange juice
2 tablespoons orange liqueur
chopped walnuts, pecans, and/or sliced natural almonds
chocolate-flavored decors and/or flaked coconut
In deep medium-large saucepan, combine cream and butter; bring to a boil over medium heat, stirring until butter melts. Add chocolate. Stir well until chocolate melts and mixture is smooth. Remove from heat; stir in sour cream, orange peel, juice and liqueur. Pour into 8x8 inch square baking pan. Chill until firm, about 1 to 1 and 1 /2 hours.
With small 1/2-ounce ice cream scoop or spoon, drop about 1 tablespoon of chilled truffle mixture into shallow bowls of chopped nuts, decors, and/or coconut. Roll and shape into balls about one inch in diameter (if mixture is too soft to roll, chill longer).
Chill all truffles until firm. Store, refrigerated, in covered container. Makes about 4 dozen pieces.
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